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Friday, April 15, 2011

Wild Salmon Chowder Starts With a Can of Soup

 By Harriet Hodgson


My doctor advised me to eat fish twice a week. While some stores in the Midwest are able to get fresh fish, I am not assured of its freshness. I also need to know if the fish is farm-raised or caught in the wild. Many health experts are concerned about farm-raised salmon, and for good reasons.

Learning that farm-raised fish was often injected with food coloring came as a shock. Who wants that?

Farm conditions are another cause for concern. Cornell University addresses the issue in a website article, "Stick to Wild Salmon Unless heart Disease is a Risk Factor, Risk/Benefit Analysis of Farmed and Wild Fish Shows." Susan S. Lang, author of the article, says farm-raised fish "tends to have much higher level of contaminants."

A run-off from pesticides, these contaminants may be harmful to those who have coronary disease and pregnant women.

There's another problem with farm-raised salmon, according to "Dramatic Declines in Wild Salmon Populations Linked to Exposure to Farmed Salmon," an article on The Science Daily website. Salmon that escape from fish farms breed with wild salmon, passing on diseases and parasites.

So I stick to frozen or canned wild Alaska salmon. We had salmon for dinner the other evening and I didn't know what to do with the leftovers. I decided to make chowder from ingredients that I had on hand and it was delicious. If you like salmon I think you'll like this chowder.


1 tablespoon butter
3 scallions, white and green parts, chopped
1/ 3/4-ounce can low-fat celery soup
1 soup can water
1 envelope salt-free chicken bullion
1/4 teaspoon lemon pepper
1/2 cup frozen petite peas, defrosted
1/2 cup fat-free half and half
7.5-ounce can wild salmon, de-boned and in chunks


Melt butter in medium saucepan. Add scallions and saute over low heat for a minute. Add celery soup, water, chicken bullion, lemon pepper, peas and half and half. Cover and simmer over very low heat for about five minutes. Gently fold in salmon. Cover, return to heat, and simmer on lowest setting. Ladle into soup bowls and garnish with chopped bacon, if desired. Makes four servings.

Copyright 2011 by Harriet Hodgson

Harriet Hodgson has been an independent journalist for 30+ years. Her 24th book, Smiling Though Your Tears: Anticipating Grief, written with Lois Krahn, MD, is available from Amazon.

Centering Corporation published her 26th book, Writing to Recoverand a companion journal. The company also published her latest book, The Spiritual Woman: Quotes to Refresh and Sustain Your Sooul.

Hodgson has another book out, 101 Affirmations to Ease Your Grief Journey, also available from Amazon. Please visit her website and learn more about this busy author and grandmother.

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